This San-maï Nakiri (Japanese vegetable cleaver) feature a tall and thin blade, with a glossy kurouchi. It give to this blade very good cutting performance to power through a lot of vegetable. The handle is made from Bog Oak ferrule and Elm.
Blade materials : San-maï / 26C3 core with Pure iron cladding (0% C)
Bevel : double, flat, 50/50 with kurouchi
Finish : Kasumi-ish
Hardness : 63-64 HRC
Handle length : Wa, 130mm (octogonal)
Handle materials : Bog Oak (5500 years Old) ferrule with Elm handle
Saya material : None / You can order a Saya here -> Link for Saya
Tip to heel length : 170mm
Blade height at heel : 65mm
Spine thickness at handle : 4.2mm
Spine thickness mid-blade : 2.5mm
Spine thickness 1cm from tip: 1.1mm
Balance point : 15mm from the heel, blade forward
Overall length : 315mm
Weight : 200gr
Allow me a couple of days to sharpen and send the knife to you. If any question or requirement, just message me at firstname.lastname@example.org.
My blades are made from carbon steel not stainless steel, it gives my knives an unbeatable sharpness. I prefer carbon steel for it ease to sharpen, the fine edge it takes and the beautiful patina that will develop. You do, however, need to give carbon steel knives just a little extra care to keep them in top shape. There are trade-offs in everything.
The knife is polished using whetstones. It will be easier for your to maintain it or to improve my work. For Sharpening service please contact Scott from www.sheffieldknifesharpening.com
UK postage with Royal Mail (Special delivery before 1pm)
International postage with DHL express (Custom and taxes PAID when buying this item)